Sardines In Salt Sarde Sotto Sale Recipes
SARDINES IN SALT [SARDE SOTTO SALE]
![Sardines in Salt [sarde Sotto Sale] image](/img/not-available.jpg)
Get the freshest fish you can find! 4 kg fish will fill a 2 litre glass jar. Eat on their own with fresh bread with a good glass of white wine, or fillet for a pasta alla Puttanesca.
Provided by Missy Wombat
Categories Lunch/Snacks
Time P2m23D
Yield 2 litres
Number Of Ingredients 7
Steps:
- Place the sardines into a 10 litre bucket.
- Cover and mix with layers of the salt -about1 kg and make sure that every fish is covered in salt. Be gentle when you mix them or you will damage the fish.
- Leave 24 hours.
- Take the sardines still in the salt in the dish to the beach. Wash the excess salt off with sea water,removing all blood and loose scales.
- When at home again, remove the heads and entrails.
- Do not try to remove the scales at thisstage,as you will damage the fish.
- Place the fish in a stoneware or stainless steel pot,layered with the remaining rock salt.
- Cover with a thick layerof rock salt.
- Place a plate on top.
- Place a weight on top eg 4-5 washed bricks or a bluestone pitcher.
- Leave for 28-40 days.
- Remove the weights and wash the salt off the fish in a good wine vinegar solution of 1/2 vinegar, 1/2 water, removing any scales.
- Dry the fish thoroughly.
- Place in a sterilized jar, top and tail.
- Sprinkle each layer with garlic, oregano and hot chillies.
- Drain any excess brine out of the bottom of the jar.
- Cover in the best quality olive oil you can buy andleave for up to 4 weeks before eating.
Nutrition Facts : Calories 4160, Fat 229, SaturatedFat 30.6, Cholesterol 2840, Sodium 10100, Protein 492.4
PASTA CON FINOCCHIO E SARDE (PASTA WITH FENNEL AND SARDINES)
When I was a little girl growing up in NY, our little Italian family was a close knit group that gathered every weekend for fun family times and, of course, FOOD! Although seldom on the menu, this remains one of my favorite dishes. After some searching to enjoy these savory-sweet flavors again, I found this on Italicious.wordpress.com. Mangia!
Provided by Glori-B
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large pot with water for the pasta. Bring to a boil over high heat.
- While water is heating -- Heat oil in a wide saucepan over medium-high heat and add the whole cloves of garlic. When garlic starts to sizzle add the fennel, sauté for a few minutes until they start to cook. Add the raisins and the pine nuts and simmer until the water for the pasta is boiling.
- In the meantime, toast your breadcrumbs in a small heavy bottomed skillet. I usually keep old Italian bread in the freezer and chop it up in a blender when it has thawed. Trust me it is much more flavorful than store bought breadcrumbs. Keep an eye on the breadcrumbs; they usually toast quickly.
- Once the water starts to boil for the pasta add salt to the water and bring to a rolling boil. Add the pasta and cook until al dente. You should add the sardines to the pan with the fennel at this point.
- When the pasta is perfectly al dente, add a cup of the pasta water to the fennel sauce, turn up the heat on the sauce. Drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor.
- Take the pan off of the heat and toss with the toasted bread crumbs and chopped fennel fronds. Serve immediately.
Nutrition Facts : Calories 633.1, Fat 19.9, SaturatedFat 2.8, Cholesterol 37.7, Sodium 1145.8, Carbohydrate 90.7, Fiber 6.4, Sugar 8, Protein 22.7
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